Welcome Hi, and welcome to MEININGER! The 13th issue of our MEININGER magazine takes us to Italy and our new destination Milan, which we want to help you get to know better. We have put together a sightseeing program that covers the classics like the Mi- lan Cathedral, but also which takes you to unusual places that you won't find in a travel guide. Apart from that, im- merse yourself in the Italian experience and read about what makes the Italian lifestyle so special. and we tell you why this American classic is more popular than ever. We also let you in on the new trend for natu- ral wines. And for lovers of all things hip and trendy, we show you why Toronto is the place to be. We wish you a pleasant stay and look forward to welcom- ing you back again soon to one of our 19 MEININGER Hotels. What more can you expect from this issue? We show you the best bouldering spots in MEININGER cities and explain why vinyl is making a comeback. We also show you the best travel apps that you should have on your smartphone. Our food section is all about the hot dog, Until then, enjoy reading! Hannes Spanring (CEO), Eric van Dijk, Clare Gates, Michael Gies and Doros Theodorou Hannes Spanring E r i c v a n D i j k Clare Gates Doros Theodorou M i c h a e l G i e s ON THE MOVE MAGAZINE #13 03

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Contents Out & About IT´S HOT UP IN THE 6IX! page 06 Culture & Lifestyle URBAN MONKEYS page 22 Food & Drinks RUNNING WITH THE BIG DOGS page 30 Out & About 06 – It´s Hot Up in the 6ix! Food & Drinks 28 – Clean Eating Three steps to an energetic life Toronto: Canada's crown jewel of multiculturalism 30 – Running With the Big Dogs 12 – The Best City Apps Four essential apps for your next city trip Gourmet hot dogs: the next big thing in street food 14 – Milan's Classical Heritage Sites and Offbeat Gems Natural wine bars in Berlin The ultimate checklist for things to see in Milan 34 – Raw and Naked Culture & Lifestyle 18 – The Essential Italian Lifestyle Guide Handy tips to help you appreciate Italian values and customs 22 – Urban Monkeys Inside Europe's coolest bouldering gyms 26 – Back in Black The comeback of the vinyl record 04 ON THE MOVE MAGAZINE #13 Shopping & Fashion 37 – More Bang for Your Buck Nine must-haves that every wine lover should have to hand 38 – Crew Love The best dressed crews from all over the world 44 – Street Styles This winter is all about universally flattering, sea-meets-sky shades

Out & About TORONTO IT'S HOT UP IN THE 6IX! These days Toronto is one of the most exciting cities in North Amer- ica. Canada's biggest city is vibrant, colourful and international, and the trendy neighbourhood of Queen West is one of the coolest in the world. TEXT KATJA GARTZ PHOTOS KATJA GARTZ, TOURISM TORONTO 06 ON THE MOVE MAGAZINE #13

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Out & About Toronto pulsates and grows, all around there is con- struction and renovation. The modern architecture is astounding. The selection of eclectic shops, galleries, stylish restaurants, cosy cafes and hip clubs is always increasing. And the film and music scene is steadily growing, with one festival following another. Toronto has long since been on par with New York as a destina- tion for culture lovers. The special charm of the city is due to the different neighbourhoods that have been created by immigrants to the city from all over the world. People from 170 countries live in Toronto, making it one of the most eth- nically diverse cities in the world. Here you can drink an espresso in the Little Italy district, following that go to an Indian bazaar, browse through Latin American or Polish shops, go shopping in Korea Town and check out the coolest bars in Little Portugal. The city's Chinese community is one of the largest, so there's not one but three Chinatowns. "In Toronto I can stroll through the whole world", says Petra Aykler enthusiastically. People are received with open arms and there is always something new to dis- cover. Love was her reason to move from Germany to Toronto. "You have absolutely got to check out the street art in Graffiti Alley", she tells us. We follow her advice and start a block south of Queen Street West in Spadina Street. Artistic black and white portraits, quirky comic figures and flamboyant imaginary mo- tifs cover the building facades for a kilometre. There are also plenty of works of art in the many side streets to admire. "I like black and white and shading", says 27-year-old graffiti artist Branden Baker, for whom street art is an important art movement, in which the various cultures of the city can be expressed. Graffiti has a long tradition dating back to cave painting, and thus one could say that the art form has existed as long as humankind. The city also appreciates street art, and spaces are made available for artists and they are paid for their work. The Graffiti Alley is seized every summer for a 24 hour period of legal painting by a group of artists called Style in Progress. ON THE MOVE MAGAZINE #13 07

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Out & About On Queen Street West, just around the corner from Graffiti Alley, Patrick Shannon, with his white shirt, wool- len hat and tattooed arms, is sorting design T-shirts. "The area is still an independent neighbourhood and a good community with lots of artists", the 27-year-old owner of the shop Vitaly tells us. For him, Queen Street West is the best part of the city. We continue on our discovery tour and wander through the Fashion District, past a multitude of cafes, galleries and small shops from young, flashy and established de- signers, as well as bars and restaurants with cakes from Italy to Tibet. A photo gallery exhibits photos by Larrey Towell, a Canadian Magnum photographer whose work portrays conflicts across the world. A shop sells high end bicycles and leather bags, another hand finished, high quality living accessories from Morocco and Peru. "Art and design enrich the area", says art expert and author Betty Ann Jordan. Many creatives have taken up residence in the former workers district, as the rent pric- es are still affordable. For Betty Ann, it is "the best hang- ing out area". Here you can feel the heartbeat of the city. The former IT company owner Jeff Stober was early to recognise the charm of Queen Street West. In 2001, he bought the once glamorous but rundown Drake Hotel and transformed it into one of the city's coolest locations, with a restaurant, lounge, club, concerts, alternating DJs and a beautiful rooftop patio named the Sky Yard. Locat- ed just one and a half kilometres from the city centre, To- rontonians and international guests alike meet here. Dur- ing the Toronto International Film Festival, actors such as Nick Nolte, Penelope Cruz and Jeremy Irons don't miss the chance to visit the address. The 19 rooms with a vari- ety of interior designs are usually booked out months in advance. A little more alternative, but just as popular, is the Kens- ington disrict. "The mili-cultural district is a good address for street music, street art, small shops and affordable Queen Street West is defined by the historic nature of its buildings, its vibrant street life, and by its diverse retail and commercial environment. 08 ON THE MOVE MAGAZINE #13

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FALL HEAD OVER HEELS The biggest names in music. The best shows in theatre. The boldest ﬂavours of the world. This fall, ﬁnd them all in Canada’s Downtown. SeeTorontoNow.com The iconic music venue, Massey Hall

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Out & About restaurants", says street photographer Adeyemi Adegbe- san, who has lived here for the past five years. On the last Sunday of the month from May to October, the streets are closed to traffic and there is a lot happening. The ar- ea's two renowned museums are also well worth a visit: the Art Gallery of Ontario, which has a fascinating wood and glass extension by famous Canadian architect Frank Gehry, and the Royal Ontario Museum, which prominent architect Daniel Liebeskind covered with a kind of ex- ploding prism. kind stores have breathed new life into the home of what was once the largest spirit distillery in the world. After all the exciting impressions, it's time for a bit of relaxation. We treat ourselves to a refreshing drink in the aptly named The Beaches neighbourhood and un- wind. To conclude, we board the ferry to the Toronto Islands. From the deep blue of Lake Ontario, we look back and enjoy the best view of the skyline of this fas- cinating city. We leave the art behind us to enjoy the view and some fantastic salmon in the revolving restaurant at the top of the 350 metre tall CN Tower. Afterwards we wander around the historical market hall of St. Lawrence Market in the Old Town. According to National Geographic, it is the "world's top food market". No one can resist the deli- cious bagels. We carry on to the historic Distillery District, which boasts the largest concentration of Victorian Indus- trial architecture in North America. Artists and one-of-a- DISCOVER TORONTO BY BICYCLE Discover the city on an entertaining ride with a fun & friendly local guide! Easy sightseeing bicycle tours for all ages and abilities. www.torontobicycletours.com Kensington Market retains its charm and wonderful diversity through its eclectic mix of vintage clothing stores, grocers, restaurants and cafés. 10 ON THE MOVE MAGAZINE #13

Out & About THE BEST APPS TO EXPLORE A CITY! TEXT CARL BEERWERTH Exploring a city on a weekend trip is a matter of limit- ed resources. Without good guidance, you'll most likely end up in overcrowded touristic places, eating medio- cre food for serious money, and you'll have to get used to queuing. Luckily though, you have a smartphone to guide you through the city jungle. Check out these four recommendations for the best apps to use as your urban safari toolkit. GET YOUR GUIDE Exploring Harry Potter venues in London, visiting the Sistine Chapel in Vatican City or having a guided tour through Hamburg's notorious red light district Reeper- bahn: with Get Your Guide, you can book tickets, tours and activities right inside the app. For a lot of popular places like the church Santa Maria delle Grazie with Leon- ardo Da Vinci's world-renowned masterpiece The Last Supper in Milan, the Van Gogh Museum in Amsterdam or Berlin's landmark TV tower, they even offer skip-the-line tickets. 12 ON THE MOVE MAGAZINE #13 I T N O P K C A P , I X K E D S I , S P A M E L G O O G , I E D U G R U O Y T E G S O T O H P

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Out & About SIDEKIX Sidekix will help you discover a city with the eyes of a local. Here's how it works: you choose your interests, based on which Sidekix will show you recommended places nearby and even create walking routes. But the real deal about this app are the curated places shared by local bloggers. You can follow the footprints of trend- setters who live the vibe of the city and explore hidden gems that an ordinary traveller would never find. PACKPOINT You can't spell "packing" without "p-a-i-n". PackPoint cre- ates a custom packing checklist for your trip. It consid- ers the length and type of trip as well as your planned activities, personal preferences and the weather. It even counts the number of socks you'll need. In just a few min- utes, you'll have a bulletproof packing list. GOOGLE MAPS It's a safe bet that you've probably already heard of this app. But there are a few little-known features that will make you a Google Maps ninja. Most importantly: you can download a city map for offline usage. Google Maps also helps you to navigate public transportation. Even before starting your trip, you can explore a city via Street View and save promising places using the bookmark function. The app's exploring function has recently im- proved a lot and will always show you a handful of good recommendations for restaurants, bars, shopping and many more activities. ON THE MOVE MAGAZINE #13 13

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H E R I TA G E S I T E S A N D O F F B E AT G E M S M I L A N ' S C L A S S I C A L TEXT MELLI MORTLOCK Milan is Lombardy's culturally vibrant capital, where modernism and history juxtapose with superb Italian style: Prada vs. pop-up shops, start-ups coexisting with traditional businesses, prime locations leading to hid- den alleys, and high-rise buildings neighbouring ancient architecture. Want to experience those cool contrasts in Italy's ever-changing metropolis? Check out this guide to Milan's classical heritage sites and offbeat gems. N AV I G L I – A H O T S P O T F O R A R T L O V E R S A N D A P E R I T I V O ese restaurants, buzzing bars, as well as a great variety of galleries displaying the works of renowned artists. Art lovers can easily spend an entire afternoon brows- ing the design shops along the canals, exploring the small side streets and following the signs to hidden courtyards where local talents frequently display their work. The annual Milan Design Week in April extends the artistic scope of this neighbourhood by exhibiting innovative projects and modern products. Looking for some vintage gems instead? Check out the Grand An- tiques Market that turns the area into a 2km-long bazaar every last Sunday of the month from 9am to 6pm. The Navigli district, rich in culture and heritage, dates back to 1179 and is named after Milan's oldest canal, the Naviglio Grande. Along with the Naviglio Pavese, the waterway is lined with cool cafés, authentic Milan- Those who need a break from the urban hustle and bustle can venture off the beaten track along the close- by Naviglio della Martesana canal. Its path is lined with trees and makes for a peaceful, picturesque walking or biking countryside experience. 14 ON THE MOVE MAGAZINE #13 T A R A M O R A M A O R U A M , I I D O Z A R O S O T O H P

Make sure you don't leave the district without trying the famous Italian aperitivo in the early evening hours while the sun sets over the city. Most of the bars and restau- rants in Navigli offer this inexpensive combo of cocktail and canapé buffet, but locals swear by Fonderie Mila- nesi. This converted factory from the 19th century with its rustic charm is all about fresh, local ingredients for a sumptuous aperitivo and great atmosphere. P O R TA N U O VA – N E W G AT E T O I TA LY ' S H I G H E S T T O W E R A N D E ATA LY Next to Porta Garibaldi's train and metro station lies the flourishing, eclectic area of Porta Nuova. Literally mean- ing 'new gate', it was named after the Napoleonic gate built on this site in the early 19th century in a typical Neoclassical style. The mixture of modernity with his- tory and heritage has created a new meeting point for tourists, businessmen and locals alike. Photographers are attracted by the contrasting features as well as the innovative use of materials and reflections in the main square of Gae Aulenti. Gaze up at the three skyscrapers, including Italy's tallest building, the 231 metre high UniCredit tower. The futur- istic piazza offers great views over the city and meets the 19th century pedestrian street Corso Como. Walk over for more cafés, boutiques and the world's largest Ital- ian marketplace Eataly. Its slow food concept combines shopping, eating and learning about the unique, tasty flavours and seasonal produce of the surrounding area. Browse through three buzzing floors of fresh delicacies, kitchen accessories and cookbooks. You'll be invited to sample foods and attend cooking courses, food confer- ences or live concerts. And most likely you'll find yourself tantalised by the aromas of the many eateries specialis- ing in a particular kind of cooking. The choice is yours. D U O M O – M I L A N ' S M U S T- S E E C L A S S I C A L S I G H T What would a trip to Milan be without strolling through the main square of Piazza del Duomo and experiencing the city's most iconic landmark up close? Over six cen- turies, thousands of artists, sculptors and specialised workers were needed for its complex construction and intricate details. As Italy's largest Gothic cathedral, the detailed facade alone will impress with its elaborate gargoyles and spires. Visiting the interior of the dome to appreciate Out & About Out & Abou its architecture, paintings, marble altars and stained glass windows is free of charge. To access the under- ground crypt or the rooftop terrace fees apply. As the third-largest church in the world, there are 150 steps or an elevator to take you up to the rooftop terrace with its breathtaking panoramic views. On clear days you can even see all the way to the Alps. Feeling hungry before or after your visit? Try tradition- al panzerotti at Luini. Made from a secret family recipe since 1888, these little filled, fried dough parcels are served with different fillings. The little hole-in-the-wall shop is easy to find just behind the dome. F O N D A Z I O N E P R A D A – N E W S PA C E S F O R C I N E M A , A R T A N D R E T R O L O V E R S Milan has a new magical space: Bar Luce. The art and culture foundation Fondazione Prada has opened this visually stunning bar, designed by the iconic US Amer- ican filmmaker Wes Anderson, and it just beams with all of his Anderson-esque aesthetics and quirkiness. Pas- tel-coloured pastry counters and printed wallpapers, ar- cade machines, candy jars and cakes that look like a cre- ation of Mendl's. Bar Luce's interior design is distinctly reminiscent of Anderson's well-known symmetrical style, drawing on the 1950s and 60s Milanese look, and evok- ing the visual choices made by the director for his 2013 short film collaboration with Prada, Castello Cavalcanti. No wonder this space is a great success with cinema, art and retro aficionados. Milan's most iconic glass-covered shopping arcade Gal- leria Vittorio Emanuele II is not only home to the Prada flagship store but also to the Milan Osservatorio, a pho- tography exhibition space opened by Fondazione Pra- da. The space allows for explorations of the medium's evolution and connections with other creative realms. Head to the gallery's fifth and sixth floors to explore trends and expressions in contemporary photography and get a beautiful close-up view of the arcade's glass dome roof Milano Osservatorio from above. BLOG If you plan a trip to Milan, check out our recommenda- tions for the best eats, well-mixed drinks and activities to make the perfect weekend at: www.meininger-hotels.com/blog/en ON THE MOVE MAGAZINE #13 17 I A D A R P E N O Z A D N O F Y S E T R U O C I T T E L L E P P A C O C R A M E I I N A N G E L O T S S O N F L E D O T O F I , 6 1 0 2 , O N A L I M , I I I E L E U N A M E O R O T T V A R E L L A G I I , I O R O T A V R E S S O A D A R P E N O Z A D N O F I S O T O H P I A D A R P E N O Z A D N O F Y S E T R U O C , O N A Z N A R A M O I L I T T A O T O F , 5 1 0 2 , O N A L I M A D A R P E N O Z A D N O F I , N O S R E D N A S E W A D O T A E D I , E C U L R A B

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T H E E S S E N T I A L I TA L I A N L I F E S T Y L E G U I D E TEXT MICHAEL & MELLI MORTLOCK ILLUSTRATIONS FOTINI KARAKOULA Italy seems to have it all: rich culture and history, cities and coastlines, pizza and pasta, Vespas and sports cars, vineyards, volcanoes and an oh-so poetic language that sounds like music to the ears. Famous for la dolce vita, the sweet lifestyle that is portrayed to the rest of the world, Italians are unique folks with wonderful tradi- tions, peculiar habits and (sometimes not so tame) hand gestures. But just what does it mean to be Italian? How do you act like a local? What exactly do all those exaggerated hand gestures mean? We take a look at this fascinating culture and offer some handy tips to help you appreciate some Italian values and customs. 18 ON THE MOVE MAGAZINE #13

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Culture & Lifestyle L A F A M I G L I A E S P R E S S I FA M I LY I M P O R TA N C E I N I TA LY T H E A R T O F I TA L I A N C O F F E E Family bonds in Italy mean everything. Italians are well known for their close family ties, their love of children and care for the elderly that is emphasised throughout their childhood. Work fits in around social and family life, not vice versa, and Sunday is traditionally family day. These gatherings revolve around eating mountains of amazing food and nothing is ever going to taste as good as Nonna's home-cooked lasagne, the secret in- gredient of which will never be revealed. Italy is cele- brated for its simple, relaxed way of life, warm personal relationships and spending time with others. A family's love plays a huge role in holding this all together. Coffee in Italy can essentially be ordered by uttering a single word: caffè. The word espresso is in fact rare- ly even used in a traditional Italian coffee bar. You can happily enjoy an espresso any time of the day, although cappuccino is strictly forbidden after 10:30am. An es- presso will usually cost about three times as much if you decide to get a table, and this is also a clear indication that you're not a true Italian. Ordering a double is also unusual in Italy: they drink a lot of coffee, but usually have it in small, controlled doses. ON THE MOVE MAGAZINE #13 19

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Culture & Lifestyle A P E R I T I V O C H R I S T M A S E N J O Y I N G G O O D F O O D A N D D R I N K S F E S T I V E T R A D I T I O N S I N I TA LY The aperitivo is one of the most cherished of all Italian customs. This happy-hour finger-food bonanza usually starts around 6pm. For the price of 8-12 Euros, you order a cocktail and this allows you to enjoy a bounty of as- sorted small bite-sized snacks to help whet the appetite. But it also prevents patrons from becoming too tipsy. Be careful not to overstock your plate like the contents of the office cookie jar, as this is frowned upon among Italians. Some of the most common beverages consumed are the Aperol Spritz and the famous Negroni. Get ready for Befana the Christmas Witch, Italy's belov- ed broom-riding sorceress! Together with Santa, these two popular figures climb down the chimney to bring children gifts, or if you've been bad, a lump of coal. On Christmas, the whole family gathers to enjoy a festive dinner of seven types of fish. Dinner is traditionally fol- lowed by a Christmas mass at church, after which the family returns home to drink Spumante (Italian sparkling wine) and eat Panatone (Christmas cake). Buon Natale! 20 ON THE MOVE MAGAZINE #13

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Italians use a distinct variety of carefully formulated hand gestures to help express what they are feeling on a daily basis. With up to 250 different gestures, these del- icate and articulate signals have become a trademark of Italian culture and should not be underestimated. While they may seem harmless at first, they can also be clear indicators of a warning. Some things also just shouldn't be expressed with words. I D O N ' T G I V E A D A M N ! P E R F E C T I B E G Y O U / M A M A M I A ! D E L I C I O U S W O N D E R F U L W H AT T H E H E L L ? ON THE MOVE MAGAZINE #13 21

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Culture & Lifestyle URBAN MONKEYS INSIDE EUROPE'S COOLEST BOULDERING GYMS TEXT CARL BEERWERTH Colourful handles on the wall, overhanging ledges, ge- ometric polygons, foam cushions on the ground: the bouldering gym is a great place to take a selfie. The first thing you'll notice when entering is that almost everybody is slim and muscular, hipsters brachiating along the five metre high walls like urban monkeys. The second thing you'll notice is that everybody is relaxed and open-mind- ed. The atmosphere much more resembles a park or café than a sports venue; similar to a skate park, only without the permanent threat of injuries or bone fractures. The bouldering gym is the counter-concept to the fitness studio. Whilst repetitively lifting weights or running on a treadmill is quite a Sisyphean task, bouldering constantly challenges you on multiple levels. There is no repetition, and with each route you're facing the challenge of having to solve a new physical puzzle. In the meantime, it's also a great activity for socialising. Or to put it in the words of the short-lived climbing legend Wolfgang Güllich: "You don't go for a coffee after climbing, drinking coffee is an integral part of the climbing". Just like climbing, bouldering has been consistently growing in popularity for the last couple of years. What sets bouldering apart from climbing is the fact that you don't need any equipment: all you need to do to start is borrow a bag of chalk. Bouldering is therefore perfect for beginners, as you can go at your own pace. And you also improve quickly (after recovering from the inevita- ble muscle hangover after the first training). But it's also a challenge to the more experienced. In fact, it can be one of the most challenging physical activities around. Other than strength, coordination and flexibility, it also requires strategic thinking and a lot of patience. CHECK OUT More recommendations for great indoor activities at www.meininger-hotels.com/ blog/en 22 ON THE MOVE MAGAZINE #13 Rock shoes are the single most im- portant piece of climbing equipment that you need to go bouldering. Find a huge selection of shoes at: www.lasportiva.com

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Culture & Lifestyle BOULDERING HOT SPOTS BLOCKFABRIK VIENNA From the design to the ward- robe, everything in blockfabrik is self-made and part of the overall concept. Even the bistro serves regional organic food and drinks. The open, light-flooded hall offers routes for beginners and pros alike. Schloßgasse 10–12, 1050 Vienna www.blockfabrik.at ROCKSPOT NORDOVEST MILAN Rockspot is the biggest indoor climbing hall in Italy, with more than 200 routes. Some visitors, however, only come for the genius homemade salads and craft beer. Via Gramsci 29, Pero/Milano www.rockspotnordovest.it ON THE MOVE MAGAZINE #13 23 FLASHH HAMBURG HAMBURG Flashh is a paradise for every bouldering fanatic and beginner alike – it also includes a climbing area for children. Speciality of the house: the 360° rotating boulder diamond. Gasstraße 18, 22761 Hamburg www.flashh.de BOULDERBAR SALZBURG Austrians know how to climb, and apparently also how to boulder. The boulderbar is a meeting point for the national bouldering scene, with new routes every week. The team also supports a lot of social projects in the community. Richard-Kürth-Straße 9, 5020 Salzburg www.boulderbar-sbg.at N A L I M T O P S K C O R / I O B A L L A B O R A D I , G R U B M A H H H S A L F , G R U B Z L A S R A B R E D L U O B , I I A N N E V K R B A F K C O L B / R E M E H C S A K I L E G N A I S O T O H P

From the first voice recordings in 1877, to its musical high phase in the 1960s, to being replaced by CDs, and now to slowly being on its way up again: vinyl – the black gold – is in demand. Sales have been rising for years and even big name artists are releasing their albums on vinyl again. Not only do the numbers of vinyl record sales speak for themselves, but also events such as international Re- cord Store Day are proving an upward trend. THE BIG THREE: EDISON, BERLINER, GOLDMARK The history of the record started 140 years ago with the word Hello. On 18 July 1877, Thomas Alva Edison took the first step and succeeded in producing the first sound recording of a human voice. At around the same time, Emil Berliner was experimenting with different materials, and in October 1887 he pro- duced the first record made of wax-coated zinc. He then designed a device that could scan the record and make the sound audible. In May 1888, the gram- ophone was born. Many exciting decades were to follow, with the foun- dation of numerous record companies including the German Deutsche Gramophon and the British EMI. In 1948, the Hungarian-American physicist Peter Carl Goldmark started using PVC instead of the typical shellac. This proved a significant breakthrough, as PVC is cheaper, less sensitive and the quality of the sound recording is simply better. Thus the era of the vinyl record as we know it today began. DID YOU KNOW? If you want to drop some serious vinyl knowledge at a party, here are a few ideas: 1. There is a difference in sound between coloured and black vinyl. Due to the higher carbon-content in black vinyl, the sound holds up better over the years. 2. The first 12-inch record was of Beethoven's Fifth Symphony. Culture & Lifestyle ON THE MOVE MAGAZINE #13 25

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Culture & Lifestyle 3. There are vinyl records for aliens to listen to aboard the Voyager spacecraft. In 1977, NASA sent a record named Voyager Golden Record to space. The selection includes greetings in 55 dif- ferent languages, as well as music ranging from Bach to Beethoven to Chuck Berry. 4. The highest price ever paid for a commercial- ly published album was for the Beatles' White album. It was Ringo Starr's own personalised record (serial number A0000001) and went for $790,000 in 2015. DAY OF INDEPENDENT RECORD STORES The third Saturday in April marks the annual international Record Store Day (RSD for short). This is the day where artists, fans and independ- ent record store owners come together to cele- brate pressed music – especially vinyl records. The event is celebrated by special vinyl releases that are strictly limited and only available on that particular day. The idea behind the RSD is to in- crease general interest in visiting local record stores, which offer both that special "record store vibe" and professional consulting for all things vinyl. The RSD was initiated in the US by vinyl enthu- siasts, record store owners and employees, and the first RSD took place on 19 April 2008. On RSD, you have the chance to go to artist sign- ings, meet-and-greets, and enjoy in-store live sessions (on the first RSD, Metallica met fans at a record store in San Francisco). According to the RSD website, it is "the biggest music event in the world". SAVE THE DATE The next RSD will take place on 21 April 2018. About 2,000 stores around the world will par- ticipate, including 180 in Germany, Austria and Switzerland. 26 ON THE MOVE MAGAZINE #13 INTERVIEW We spoke to Jan Köpke, who runs the music PR agency popup-records and organises the RSD in Germany, Austria and Switzerland. Jan, which target group does the RSD address? We always try to work in the interest of both the record stores and their "classic" buyers, whom we want to delight with the special releases that appear on RSD. But we also have to keep in mind that the group of young music fans who did not even grow up with records is growing every year. We have to find a broader way of address- ing these people in order to show why and how this day celebrating independent record stores worldwide is particularly meaningful. You have organised the RSD since 2012. What gives you the most pleasure in your job? When I browse through the record stores in Hamburg on RSD, look at the early morning queues, and have a beer with one of the other store owners, who smiles satisfied at the end of the day. And what are the biggest challenges? To keep the anthill of all those involved together and to make sure that everyone is on the same page. To make clear that it is not about who has the biggest advantage or makes the most mon- ey, but that the RSD is perceived as a kind of hol- iday. Of course we also have to prevent uncool "machinations" like trading on ebay. In 2016 you said in an article in the German newspaper Die Welt that vinyl records and modern music streaming would not cannibal- ise each other. Why, in your opinion, can vinyl records and music streaming coexist? Both forms of music reception complement each other. You want to get to know as much music as possible, check it out for a short time and let it play in the background. Music stream- ing is ideal for that. On the other hand, we real- ly want to own and experience our […] heroes more deeply – the music that has moved us for a long time and by which we define ourselves in relation to our environment or by which we define other people. This is why we buy band shirts, concert tickets, or valuable and present- able records.

Food & Drinks BRINGING CLEAN EATING BACK TO BASICS IN 3 STEPS HANNAH PORTEOUS www.shiftwellbeing.com TEXT HANNAH PORTEOUS PHOTOS EMILY HART "Excuse me, can I please have an almond milk decaf latte, ¾ full?" When did ordering become so confusing? The good news is, it doesn't have to be. If you're a classic yo-yo dieter who moves from fad to fad with a few binge pe- riods in between, it's time to scrap that behaviour and develop an approach that is much more sustainable, healthy and also far more enjoyable. We are constantly overloaded with new information on fad diets and quick fixes, and fed conflicting nu- tritional messages, so it's no surprise that many of us are confused about what a healthy, balanced diet really consists of. It's time to bring it back to basics and make clean eating simple and sustainable. Follow these three guidelines and put an end to sugar-fuelled mood swings, cravings and poor sleep, while boost- ing your energy and helping you to feel awesome in your body. Your lifestyle can be supported by nutrition when you use food to nurture your health. Try out these three shifts in your food choices to boost your energy, wipe out mood swings and make sustainable, long term change that'll truly transform the way you look and feel for the better. 28 ON THE MOVE MAGAZINE #13 CHECK OUT If you haven't tried chia pudding yet, I suggest you do so asap! It is light and surprisingly filling. Add a little granola or fresh fruit for even more flavour. "My mission is to motivate and inspire others to be the best version of themselves. To help people achieve their health and fitness goals and find bal-ance in their lives to make the shift from feeling av-erage to feeling awesome."Hannah Porteous is a personal trainer and nutrition coach based in Sydney, Australia. She is the found-er of Shift Wellbeing (www.shiftwellbeing.com) & Kick-Ass Retreats.

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Food & Drinks THE FIRST STEP The first step, and it's not a small one, is to eat whole foods, not products. What do I mean by whole foods? I mean non-processed, non-packaged foods like vegetables, fruit, meat, poultry, fish, nuts and legumes that are free from additives. There is no substitution for eating whole foods, because along with vitamins and minerals these foods contain fibre, proteins and healthy fats that are vitally important for energy, performance and health. THE SECOND STEP Next up, let's strike out any outdated beliefs and go full fat. In the 1970s, high fat diets were wrongly blamed for the rise in heart disease. It's now clear that sugar – not fat – is the main cause of these di- et-related problems. Dietary fat is a great source of energy, fat soluble vitamins (E, K) and Omega-3 fatty acids. It has also been shown to improve body com- position when carbohydrate consumption consti- tutes less than 50% of your daily calories. So let's be clear: despite old-school beliefs, eating fat doesn't make you fat – rather, fat plays an essential role in a balanced diet. THE THIRD STEP With fat now back on the menu, it's time to cut the added sugar. Here are the basics: sugar is found naturally in fruits, as well as in a range of products such as breads, pasta, sauces, drinks and snacks. In fact, sugar can now be found in about 80% of all su- permarket products. Eating foods high in sugar can result in insulin resistance, increased body fat, heart disease and the development of diabetes. Hooked on the sugary highs? Make sure you know what you're in for. A dopamine-driven sugar high shuts down fat oxidation, meaning that when our blood sugar is high it's almost impossible to reduce body fat. After that comes the crash, triggering a re- lease of adrenaline and creating a stress response that may lead to anxiety, mood swings and poor quality sleep. This is, obviously, no fun. So get rid of added sugars to reduce body fat and improve your energy and mood. CHECK OUT CHECK OUT Choose unrefined animal fats, fatty fish or fats from plants such as avocados, olive oil, nuts and coconut oil. These tend to be higher in Omega-3 and contrib- ute to great heart health. Four grams of sugar is equal to one teaspoon. The World Health Organisation recommends keeping sugar intake to no more than 6 teaspoons per day. Stick to the natural sugars in fruit and always read the nutrition labels before you buy products to check the amount of sugar they contain. ON THE MOVE MAGAZINE #13 29

Food & Drinks Following on from the "Better Burger", now the "Hotter Hot Dog" is taking the spotlight. Having been sophis- ticatedly pimped, this fast food classic is on its way to becoming the next big thing in street food. And as of late, the flavours for the toppings and sauces that adorn the juicy sausages in their fluffy bread rolls come from all around the world. The hot dogs have names such as Old Peter, Distin- guished Daisy, Mr. Myagi and Slaw Dog. A beef sausage from the butcher Magnus Bauch is nestled between two brioche halves – already something good. Then come the toppings – a hearty helping of coleslaw, horseradish and wasabi, or cucumber relish – and it takes the leap to become something exceptional. The spicy highlight is a lightly smoked, pleasantly hot or sweet honey sauce. All in all: a touch of Africa, Asia and the US in your hand in Munich. ON THE MOVE MAGAZINE #13 31

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Food & Drinks ISAR DOGS More than three years ago, as Christian Dau- rer and two friends launched Isar Dogs, he was one of the first to make hot dogs the star of his food truck. Instead of getting sucked into the burger battle with the rest of the masses, the trio decided to make it about sausages. "But really de- licious sausages, street food on a gourmet level", says the father of the concept. This is why these food industry newcomers had the meaty insides and bread outsides developed by traditional companies in Bavaria. The sauce recipes were also puzzled out with assistance from a seasoning expert. HOLY DOGS It is just going on three years since Mirco Frie- mer and Timan Dörr went to the dogs in Hamburg. Their food truck Holy Dogs cruises all over the city and its slogan is "Lunch is where we park it". Five heavenly variations are created and sold from the mobile cathedral of good taste by the two men who have chosen Hamburg as their home. In addition to the Classic – wiener with braised onions and ketch- up – the two men can also be cheeky and experimental. For example, the Italian Stallion is enhanced with grilled vegetables, green pesto and balsamic cream. Avocado cream, tomato salsa and strands of chilli pay homage to the Santa Maria. All of the meat sausages are organic and the toppings are 100% homemade. And apart from that, all of the hot dogs are available in vegetarian or vegan varieties – a matter of honour for Friemer, who is himself a vegetarian. A hot dog without meat? And topped with goat's cheese, pomegranate seeds and roasted walnuts? A good 150 years ago when the hot dog was presumably born, that would have been a career killer. Presumably, because it can't be traced exactly who invented the hot dog, when and where in the USA. There are countless stories about the birth of the hot dog. One features the German immigrant Karl Feldmann and tells how sometime around 1880 he is supposed to have sold sausages from a cart in the New York borough of Brooklyn. So that the customers didn't burn their fin- gers on the sizzling sausages, he put them in a bread roll. Simple but delicious – and a best seller that quickly made the rounds. This hand-held meal was sold on a number of street corners during the World Expo in 1893 in Chicago. Nathan Handwerker, who was born in Poland, has been 32 ON THE MOVE MAGAZINE #13 proven to be the first to open a fixed hot dog premises. This was in 1916 on Coney Island. Over 100 years later, Nathan's Famous is not only the oldest hot dog chain in the United States, but also a global sausage empire with restaurants across half the globe. The oldest operation also still hosts a hot dog eating contest. The current re- cord holder is Joey Chestnut, who at the most recent contest in August 2017 annihilated 72 hot dogs – in ten minutes! A classic American hot dog can be made and polished off in an instant. With mustard, sauces and sauerkraut on top of the sausage, this quick New York-style snack is ready-to-eat and there's no need for a knife and fork. It's no wonder that with this simplicity, the hot dog has taken over the world. The hot dog cosmos is as huge as it is multifaceted. The country-specific interpretations and toppings range from interesting to daring, from red cab- bage and relish to mashed potato and tsatziki. The low- est common denominator: the combination of soft and crunchy, sweet, spicy and sour. OISHII Wimin Tran's Japanese inspired hot dogs in Berlin are no exception. The 33-year-old mixes the American na- tional treasure with Asian refinement at his snack bar OiShii – Japanese for delicious. The inspiration came in Canada, an accidental discovery whilst visiting relatives. "That could work back home", thought the born and bred Berliner with Chinese and Vietnamese roots. He teased out the recipes himself, and his family and friends were invited to test them. Only when he got all-round thumbs up did he give up his job as a chef at a sushi restaurant in order to start his own hot dog adventure on Schönhauser Allee. His eight creations are made with four different sausag- es, from chicken to beef to vegetarian and vegan. The bread roll is fluffy, the filling classic and the toppings are exotic – the culinary balancing act between the Wild West and Far East works out smoothly. "An absolute custom- er favourite is our Dog Zilla with homemade Japanese Bolognese, flame-grilled cheese and fresh chives" Tran tells us. Whether it's the Ebi Dog with tempura prawns or Shiso Dog with Japanese mayonnaise and peanut flakes, all varieties are generously filled. For those who want even more, there are also several sides, for exam- ple, sweet potato fries, kimchi or goma balls, which are sesame balls filled with bean paste. Enjoy your meal! Or in Japanese: Itadakimasu!

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ISAR DOGS Food truck, Munich www.isardogs.com HOLY DOGS Food truck, Hamburg www.holydogs.de Food & Drinks OISHII Schönhauser Allee 65, 10437 Berlin www.oishii-hotdog.de SAUSAGE + BREAD ROLL = HOT DOG (?) Nicknames are always a bit tricky. At some point you can hardly remember how they came to be. There are various answers given to people who ask how the combination of sausage and bread roll turned into "hot dog". The most likely story: In 1901, a caricaturist for the New York Journal sketched a barking dog between two halves of a bread roll and called it a hot dog. The sketch was intended to make fun of the street sell- ers who were touting their wares at the top of their voices as "dachshund sau- sages": a reference to the long, crooked back of the favourite dogs of the butch- ers hailing from Germany. HUNGRY? Check out our recommendations for great food places at www.meininger-hotels.com/blog/en ON THE MOVE MAGAZINE #13 33

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Food & Drinks NATURAL WINE IN BERLIN TEXT WE ARE TWO OF A KIND PHOTOS SINDRI STEINARSSON, WILD THINGS 34 ON THE MOVE MAGAZINE #13

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VIKTORIA ANHOLD Manager of the wine bar Wild Things and the restaurant Industry Standard in Berlin. Food & Drinks Extravagant, colourful labels on the bottles and a big surprise on the tongue – natural wine, also known as raw wine or naked wine, is the new trend for wine lovers. Anyone who is adventurous enough to try the wine is rewarded with a special taste sensation. Several natural wine bars have opened in Ber- lin. The hip neighbourhood of Neukölln is home to Wild Things. The name couldn't be better chosen, as here only exclusively wild and original wines are poured. Naked wine, produced radically by hand, completely embodies the gastronomic and culinary Zeitgeist. However, for manager Viktoria An- hold, it's about more than this – above all, her guests should have fun and enjoy the wine in an uncomplicated atmosphere and without having to have any prior knowledge. interviEw Viktoria, what is special about Wild Things? In April 2016, we opened the wine bar. It arose out of our restaurant In- dustry Standard, which is located a couple of streets further along. The special thing about Wild Things is that you can have a lot of fun here. And this is mostly because of the wines that we pour here. They are exclusively natural wines. What is natural wine? There are so many answers to that question. The pragmatic one is: Nat- ural wine is a wine that is produced as naturally as possible. So, for me, that means that it is a craft product and not a consumer product pro- duced with machines. It seems like a lot of effort to produce natural wine. Why do winemakers take on this challenge? I would turn the question around: Why would people want to drink or produce other wine? The indus- trialised production methods cause wine to lose the thing that makes it interesting. The vitality, the unex- pectedness. Natural wine – What does it taste like? And what can I experience when I drink it? You never really know beforehand. That is what is so nice – it is always a surprise. Precisely because there are no preservatives in the wine, it changes in the bottle over time. And much more than an industrial- ly produced wine. You can actually taste all kinds of things in natural WHAT IS NATURAL WINE? Basically it's wine produced with- out additives. No rectification to industry standards, just letting the wine express its roots, the grape, the soil, the weather. It's about freshness, digestibility, sustainability and the winemaker who produces it with lots of love. ON THE MOVE MAGAZINE #13 35

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Food & Drinks wine: the fields, the manure of the animals, or the decisions of the win- emakers who spent nights discuss- ing how they wanted to harvest or ferment. When I open a bottle and smell it, a whole new world opens up. When you start to taste it, you can get a bit lost in it. How many different wines do you have for people to try? Sometimes we have up to 70 differ- ent labels. But our wine list changes – sometimes it's shorter, sometimes longer. So you are always in for a surprise when you come to us. But the most important thing is that we have fun with the wine we pour. Our guests can relax and let their thoughts wander with a wine that somehow doesn't fit into a concept. Wild Things also has food. What do you serve? It is more nibbles – simple, easy to eat food that tastes great and invites you to try more wine. For example, we have oysters, olives and brus- chetta, boeuf bourguignon, tatar or pasta – these are all classics. Natural wine: Just a hype or a long-term trend? Natural wine is a hype – absolutely. But I do also think that behind the hype, the natural wine trend with its values has a long-term permanence. It is definitely my wish that we will always have a desire for new and unusual things. Whatever these may be, whether it be wine or food or holidays. natural฀wiNe฀Bars Just a few metres on foot from Wild Things is the second natural wine bar in the neighbourhood, JaJa. As well as a regularly changing selection of natural wines by the glass, they also have bottles for sale – to take away or to drink there. It's worth dropping by! WILD THINGS JAJA Weserstraße 172 12045 Berlin-Neukölln Opening hours Wednesday to Sunday: from 6pm til end Weichselstraße 8 12043 Berlin-Neukölln Opening hours Tuesday to Thursday: 6pm to 12pm Friday & Saturday : 6pm to1am Sunday : 6pm to 10pm www.wildthingsberlin.de jajaberlin.com 36 ON THE MOVE MAGAZINE #13 Thirsty? Check out our recommendations for the best bars in MEININGER cities at www.meininger-hotels.com/ blog/en

Shopping & Fashion TEXT + PHOTOS MARLEN STAHLHUTH Trends come and go, but where do they originate, how do they migrate, and how do they differ from place to place? With the internet making things more accessible all across the planet, is there still a large difference in terms of fash- ion sense among youth groups, or are we all converging and dressing more alike? We shot fashionable crews from all over the world to see what inspires them, how they hunt for trends, and what makes them unique. 38 ON THE MOVE MAGAZINE #13

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Shopping & Fashion Tokyo is always ahead when it comes to fashion. Trends that are discovered on the streets of Harajuku (Tokyo's fashion "hipster" district in Shibuya) only slowly make their way to Europe, where they can be found up to 2 to 4 years later. Being pretty isolated from other countries and with a low immigration rate, Japanese people look very much towards their own culture for inspiration, rather than cop- ying worldwide trends. Many of Tokyo's fashion crews can be found in Harajuku, mainly working in the area's many vintage stores. These shop crews have achieved a certain amount of fame, especially due to their success on Insta- gram and other social media platforms, where they have amassed a huge following. Their profession grants them access to a diverse collection of items that they creatively incorporate to produce their iconic look, which is currently highly reminiscent of the 90s and especially the 2000s. ON THE MOVE MAGAZINE #13 39

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Shopping & Fashion 40 ON THE MOVE MAGAZINE #13 This city draws creatives from every corner of the planet and every walk of life in pursuit of their wildest of dreams. Some make it in a few weeks, for some it takes a few months, and others keep searching and hoping indefinitely. Our LA crew is just that kind of mix. Kids from all over the world, brought together by their art. A highly dynamic crew due to the constant flux created by people moving on or new people joining in. Their style is a wild mix of flea market finds, travel gems and artisanal artefacts crafted by their peers. A lot of second hand pieces get redone to make them look more unique. This results in crazy pattern mixes and weird colour combinations that invoke mental images of the coolest of circus crews. This is exactly what the LA spirit is about. Life's a show, and they are here to perform.

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In Paramaribo in Suriname, people are most probably not even aware that they are setting any kind of fashion trend, and that is what makes it so special. Influenced by so many cultures (in particular of African, Amerindian, European, Chinese, Indian and Javanese descent), fashion here is a melting pot of elements and influences from all over the world. As temperatures soar above 30 degrees, the op- tions are limited. Form has to follow function and there is little one can do in terms of layering. Our Paramaribo crew therefore focuses on colour and pattern. African wax pat- terns in particular are used for traditional head pieces as well as custom made outfits. Hair is another element that is often used to add to a certain style. Sometimes hairdos can express more than the entire outfit. Shopping & Fashion ON THE MOVE MAGAZINE #13 41

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Shopping & Fashion New York is freezing cold in winter and boiling hot in sum- mer. You could call it a city of extremes, and our crew in New York definitely works with those extremes. Fashion is art, it tells a story, it's there to make a statement. What you wear is what you are! Hip Hop influences are all over the place and so are skater references. Denim is as Ameri- can as it gets, Timberlands are a common denominator in every closet, and street wear is nowhere bigger than here. Crews here don't wear Chanel, Prada or Dior, but spend their money on Supreme, Off White and Palace. And look- ing unique doesn't stop once the outfit is put together. Dyed hair, extravagant shades and blue lipstick are just the things to add the finishing touches. 42 ON THE MOVE MAGAZINE #13 42 ON THE MOVE MAGAZINE #13

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Shopping & Fashion Berlin is known for its Wall, its clubs, its cheap rent and many more things! Berlin is not necessarily known for its sense of fashion. Big mistake! Due to a huge rave/tech- no scene, underground fashion happens at night or dur- ing after hours. Work wear inspired clothing, motocross accessories as well as a lot of DIY (*do it yourself) items make Berlin's crews very unique. If there isn't a budget for designer clothes, why not make it yourself?! A visit to the hardware store is common, and chains, locks, wires etc. seem to be the perfect addition to every outfit. Also common: make your underwear part of your outfit. Less is more, and being poor is sexy – slogans that define Berlin and are used to promote the city. ON THE MOVE MAGAZINE #13 43

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Shopping & Fashion street styles TEXT + PHOTOS MARLEN STAHLHUTH Jiraurd, New York - Suits come in many forms and always represent a certain elegance. Even with a 70s shirt, marine blue just screams confidence. Justin, Los Angeles -You don't have to be fashion crazy to have style. Simple designs in matching shades of blue will give you a rocking yet non-agitated outfit that will bring you through the day perfectly dressed. Thorsten, Berlin - Denim is always a good idea, double denim is even better. And if you top it off with another denim piece in a darker wash, you definitely know what you're doing. Strify, Berlin - Puffer jackets are celebrating their comeback this season, so make sure to pick yours in a bright colour (blue is a great idea) so that it really pops! 44 ON THE MOVE MAGAZINE #13

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Doinna, Milan - Why wear only one blue highlight when your whole outfit can be blue? That's right, as long as all the shades work together, the more the better. Shopping & Fashion Celine, Oslo - You never know when it's going to rain, so make sure your umbrella matches your outfit. This accessory is definitely an eye catcher Kira, Tokyo - With an eye for detail, colour coordination can reach down to the socks. The white and red details make all the blue shades pop even more. Anna, Moscow - Blue likes to be in the spotlight, it shines best with little competition. So if you keep the rest of your outfit black, this sweater will definitely get all the attention it deserves. ON THE MOVE MAGAZINE #13 45

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Film, Music & Books THE ECCENTRIC WORLD OF TEXT MICHAEL MORTLOCK PHOTOS 20TH CENTURY FOX, BUENA VISTA HOME ENTERTAINMENT Wes Anderson's trademark stylistic approach to colour and set design, his heartfelt stories and offbeat un- derdog characters, have won him legions of fans and admirers. His eccentricities have allowed each of his films to grow organically and to achieve simultaneously a commer- cial but also cult level of success. Anyone who has seen one of Wes Anderson's movies will already know quite a lot about the director's personality. Following the success of his recent masterpiece The Grand Budapest Hotel, and in anticipation of his upcoming stop-frame anima- tion film Isle of Dogs, Anderson is at the top of his game and continues to work with some of the most tal- ented and well respected actors of our generation. 46 ON THE MOVE MAGAZINE #13

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Film, Music & Books Growing up in Houston, Texas in the 1970s, Anderson's love of mov- ie-making developed from an early age. He would often use his father's Super 8 camera to make silent films starring his family and friends, al- though his film career really began in his early twenties. The turning point came while studying philosophy at university, where he met his future friend and frequent collaborator Owen Wilson. HIS MOVIES ARE BOTH HUMOROUS AND SOAKED IN MELANCHOLY In 1996, Anderson's directorial debut Bottle Rocket, co-written with Wilson, was released to widespread critical acclaim. Starring Owen Wilson and his brother Luke, the film playfully juggles many of the recurring story- telling elements and character traits that would develop throughout An- derson's subsequent filmography: the protagonist is usually an innocent bystander faced with a life-shaking decision or predicament, the story is both humorous and soaked in mel- ancholy, but undeniably rich with the absurdity and unpredictable nature of life. Rushmore, Anderson's next feature, also co-written with Wilson, was re- leased in 1998, and starred Bill Mur- ray and newcomer Jason Schwartz- man. Set and partially filmed in Anderson and Wilson's old high school in Houston, Texas, the story revolves around eccentric 15-year- old student Max Fischer, played by Schwartzman. The character of Max is a combination of both Anderson and Wilson's personalities, a pre- cociously talented and passionate student whose overachieving and competitive nature isolates him from his peers. Much like Anderson in his high school years, Max is obsessed with staging ambitious and larger- than-life theatre productions. The film also marked the beginning of Anderson's ongoing friendship and collaboration with legendary actor Bill Murray, who has performed in every one of his movies since. Following the success of Rushmore, Anderson's next feature The Royal Tenenbaums was an ambitious mul- ti-layered family saga made possible by a star-studded cast all working for heavily reduced fees. Anderson's relaxed and playful approach to di- recting had already won him the re- spect of some of Hollywood's A-List actors, who helped to make these low-budget films come to life with a familiar and uniquely talented cast. The stakes were high, but again with Anderson's sensibility and vision for storytelling he managed to pull it off while also tipping his hat to personal heroes Orson Welles and François Truffaut. The Life Aquatic with Steve Zissou, Anderson's fourth feature, saw Bill Murray at the helm of this heartfelt tribute to the French oceanographer Jacques Cousteau. The oceanic love story combines many of Anderson's well-known storytelling elements and oddball characters, but also includes several intricate and elab- orately staged sets, which further reveal his immense and unique tal- ent for visual storytelling. The icon- ic use of intricately choreographed tracking-shots and symmetrical cin- ematography illustrate his early love for the theatrical medium. For one extraordinary sequence, an enor- mous 46m long cross-section of the Belafonte research vessel was built. As the actors played out the scene from one room to another, the cam- era had the freedom to follow them around as in a giant doll-house. HIS TRADEMARK STYLE HAS EARNED HIM MULTIPLE NOMINATIONS AND AWARDS Having established his own unique and highly recognisable trademark style of filmmaking, Wes Anderson's efforts have earned him multiple prestigious awards and nominations, including an Oscar nomination for Best Screenplay for The Royal Tenen- baums. Moreover, while Anderson's visual approach to his films is so iconic, it became obvious that this, combined with his deeply personal, idiosyncratic form of storytelling, is key to the emotional appeal of his films. This was again evident in his next project, The Darjeeling Limited, in which Anderson and his cast and crew set off to India to make anoth- er family affair about three brothers reuniting on a journey across India to find their estranged mother after their father's death. His sixth feature film, the wonderfully silly and playful stop-frame adven- ture Fantastic Mr. Fox, was adapted from Roald Dahl's famous children's novel. Next was Moonrise Kingdom. Similar to Rushmore, this story al- lowed him to revisit many of his own youthful character traits, this time embodied by the story's 12-year-old protagonist, Sam Shakusky. Sam's character, like many of the children in Anderson's films, is a passionate yet introverted child who is very mature for his age and feels misunderstood by the adults around him. 48 ON THE MOVE MAGAZINE #13

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Anderson's 2014 masterpiece The Grand Budapest Hotel was easily the director's most ambitious and suc- cessful film to date. The film encom- passes a beautiful collage of ele- ments we have come to love from Anderson's personality and filmmak- ing, which also earned him a Silver Bear at the 2014 Berlinale, plus his first Golden Globe award for Best Musical or Comedy. This brilliant and adventurous caper of young Lobby Boy Zero, played by Tony Revolori, and hotel concierge Gustave H, per- fectly written for and played by Ralph Fiennes, is another warm hearted and extremely comical coming-of- age story. A RETURN TO STOP-FRAME ANIMATION WITH ISLE OF DOGS Now, for his highly anticipated eighth feature, Wes Anderson has returned to stop-frame animation to create a futuristic, dystopian Japan for his four-legged canine characters in Isle of Dogs. Fans will likely be well aware of what to expect from one of the greatest filmmakers of our gener- ation. And those who are unfamiliar with his work can rest assured that if you enjoy one of Wes Anderson's films, chances are you'll love the rest. Wes Anderson's new movie Isle of Dogs will be released in cinemas in March 2018. Film, Music & Books Out & About THE DARJEELING LIMITED THE GRAND BUDAPEST HOTEL THE LIFE AQUATIC WITH STEVE ZISSOU ON THE MOVE MAGAZINE #13 49

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Film, Music & Books o฀CanadA Canada is more than maple syrup, ice hockey and good manners. Although self-effacing modesty is one of the endearing Canadian virtues there's plenty of things The Great White North could brag about. One of the national assets that puts the "O" in Canada is music. Here's a lists of Canadian artists you should definitely be familiar with. 03 THE WEEKND CAN'T FEEL MY FACE 05 AUSTRA UTOPIA Definitely NSFW, but destined for pop radio domination. No one can fight the urge to dance to a hook this clean. This jam catapulted the singer into a household name. There has always been something slightly otherworldly about Katie Stelmanis aka Austra. Utopia of her most recent album Future Politics is a whirlwind of chiming trance synths and crystalline vocals. 06 ARCADE FIRE REBELLION (LIES) The anything but ordinary band of multi-instrumentalist oddballs saved indie rock in the 00s. Years later, this song still proves to be an all-out arena-rock anthem. 04 CITY AND COLOUR SLEEPING SICKNESS City and Colour is a singer/ songwriter's dream come true, as he manages to balance beautifully simple music and powerful vocals with heavy, confessional lyrics. 07 DRAKE HOLD ON, WE'RE GOING HOME Old 80s R&B references fused with groovy new soundscapes – this soulful single is the best showcase to underline Drake's status as one of the best R&B singers in the game right now. Find the perfect playlist for every mood and moment in your life at: www.meininger-hotels.com/blog 01 TEGAN & SARA THE CON Tegan & Sara's landmark album The Con turned ten in 2017. At just 36 minutes long it remains the most raw and intimate of the band's career, detailing all corners of a relationship from its tender highs to its painful lows. 02 FEIST 1,2,3,4 This sweet tune catapulted Feist to pop stardom and is still her most popular single to date. For those of you who were living under a rock in 2007: the song was made famous through an Apple ad for the iPod nano. 50 ON THE MOVE MAGAZINE #13 A H S K A R A T A N E R , . M O C R U O L O C D N A Y T C I , Y K T T I L A L E M A P S O T O H P

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BERND JONKMANNS record฀ stores฀ TEXT SARAH WEILAND The vinyl record has been on the market for over 65 years, but till now no one had ever bothered to pay tribute to the most important part of the vinyl indus- try – the record store – in pictures. This very fact gave Bernd Jonkmanns the sparkling idea for his new book Record Stores. When he started the project in 2009, things were not looking too good for record stores, as many were closing down due to decreasing de- mand. Little did Jonkmanns know that the situation was about to change and that record stores would soon be going stronger than ever. The Hamburg-based photographer started his travels in search of those extra special stores eight years ago, and he went all over the world to find the best. Over a period of six years he visited 33 cities on five con- tinents and took over 600 photographs of 160 differ- ent record stores. This material was arranged over the 384 pages of the book that is suitably sized just like a 10-inch vinyl. Record Stores is a photographic documentation of those who love, buy and collect vinyl, as well as about the people who passionately keep the cultural phe- nomenon of the record store alive, something that Jonkmanns perfectly captures in his atmospheric col- our photographs. On his search for the most beautiful record stores, he visited vibrant cities such as New York, San Francisco, Rio de Janeiro, Paris, London, Stockholm, Oslo, Am- sterdam, Sydney, Tokyo, and even went as far as Ho- bart in Tasmania. All expenses for the journey were paid out of his own pocket. He also had to raise mon- ey through the crowdfunding platform Indiegogo in order to get the book published. Record Stores is a definite must-have for those who love high quality photography and whose hearts are set on vinyl records. So it's time to put on your favour- ite vinyl album and start browsing! . M O C H S A L P S N U , S N N A M K N O J D N R E B S O T O H P Film, Music & Books Hamburg-based photographer Bernd Jonkmanns looks back on a more than 30-year-long career. He is specialised in portrait, industrial, editorial and travel photography. Since 1992, Jonkmanns has published freelance and commissioned works in both interna- tional magazines such as the Sunday Times Magazine and national ones like the German Spiegel. In 2015, he received the BCP Award Gold for his reportage en- titled Wohlsein about a retirement home for addicts. On his website www.berndjonkmanns.com you can see all of his work spanning from corporate to travel projects. ON THE MOVE MAGAZINE #13 51

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Film, Music & Books UNDER THE RADAR JAKE BUGGBACK TO THE ROOTS OF COUNTRY MUSIC TEXT SARAH WEILAND PHOTOS UNIVERSAL MUSIC 52 ON THE MOVE MAGAZINE #13

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Film, Music & Books On 1 September 2017, the just 23-year- old Nottingham-born singer-songwrit- er released his fourth album that goes by the melancholic title of Hearts That Strain. FROM ENGLAND TO TENNESSEE For the recording of the album, he went right to the heart of country mu- sic: Nashville, Tennessee, USA. This is the city where the country and blues legends and Bugg's musical idols John- ny Cash and Bob Dylan recorded their famous Nashville Tapes together. And it's the perfect place for a young aspir- ing artist whose heart is set on country music. Within three productive weeks, Jake Bugg recorded an album that is definitely worth a listen! He perfectly combines good old country rock with British cool. Jake Bugg also joined forces with The Black Keys' guitarist and vocalist Dan Au- erbach, who contributes to three of the album's tracks. Furthermore, Noah Cyrus – little sister of Miley – can be heard on the duet track Waiting. Nashville's very own The Memphis Boys, who have re- corded with, amongst others, Elvis Pres- ley and Dusty Springfield, were also in- vited into the studio. Supported by these legendary blues and country rock musi- cians, Bugg has created an album that brings back the sound of the 60s without sounding old-fashioned. THE CALL OF MUSIC But how did Jake Edwin Charles Ken- nedy become the musical talent that is Jake Bugg? Both his parents have made recordings, and the musical enthusi- asm of Jake Bugg started when he was twelve years old. It was his uncle who introduced him to guitar playing, and af- ter hearing Vincent (Starry, Starry Night) by the American singer-songwriter Don McLean on an episode of The Simpsons, Jake Bugg decided that he wanted to write songs just as beautiful. Who said TV is bad for you? He then began studying music technolo- gy at college, but soon dropped out. Instead, he submitted self-produced material to the BBC Introducing website and was subsequently invited to play at the world famous Glastonbury Festival in 2011 – aged only 17! BUSY YEARS The signing with Mercury Records fol- lowed quickly afterwards, and due to the positive buzz around him, Jake Bugg's Country Song was used in a British TV beer commercial. Quite fitting for an artist who states on his official Facebook information page that his interests are 'drinking, smoking and music'. Since then he has modelled for Burberry, was nominated twice for the BRIT Awards and has been – of course – writing and recording albums. His self-titled and well-received debut album Jake Bugg made him the youngest male solo art- ist to debut an album at number one in the UK. Ten months later, Shangri La and in 2016 his third album On My One followed. Fun fact about the title: 'on my one' is Nottingham slang for 'on my own'. THE 60S BOY You know about the saying 'Never meet your heroes'? This might be true for Jake Bugg, who did eventually get to meet Don McLean. Unfortunately, when faced with his idol, he choked and had no idea what to say to the man with whom it had all started. Bugg has also stated in an interview that he wishes he had been born back in the 1960s. Although there's no such thing as a time machine, Jake Bugg's music suc- cessfully proves that you can in fact trav- el back in time: through music. If you want to convince yourself of his rusty sound, you can catch him on his current Solo Acoustic Tour, which will bring him to Europe in 2018. TOUR DATES IN MEININGER CITIES 27/01/18 Copenhagen, Denmark Dr Concert House 31/01/18 Brussels, Belgium AB Flex 01/02/18 Frankfurt, Germany Sankt Peter 05/02/18 Munich, Germany Technikum 06/02/18 Milan, Italy Teatro Dal Verme 26/02/18 London, UK Palladium ALBUM HEARTS THAT STRAIN The new Album of the British singer-song- writer was recorded in Nashville and features guest appearances from Dan Auerbach and Noah Cyrus. ON THE MOVE MAGAZINE #13 53

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Join the MEININGER Team! You can work in a team and are communicative, international, unconventional, creative, ﬂ exible, self-reliant, loyal, attentive and competent – well, welcome aboard the MEININGER Adventure! APPLY NOW meininger-hotels.com jobs@ MEININGER is a unique hotel product that combines the service and comfort of an international budget hotel with hostel like facilities like a guest kitchen or game zone. The central location, high-quality facilities and reasonable prices delight guests of all ages and origins. Due to the fun and enthusiastic attitude of the staﬀ members, MEININGER Hotels become a true home for our guests from all over the world. Begin your mission as: Reservations Agent (Berlin based) Group Sales Executive (Berlin based) Sales Manager - UK, Benelux & Scandinavia (Berlin or London based) Junior Operations Manager (diﬀ erent locations) Receptionist (diﬀ erent locations) Service Staﬀ (diﬀ erent locations) More information and jobs at: www.meininger-hotels.com/en/career

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TOUGH, TOUGHER, MEININGER!! TEXT MATTHIAS HELBIG Desi Moneva, Project Manager for Operations, participated with other MEININGER colleagues in the 2017 Tough Mudder in Berlin-Brandenburg. In the following interview, she tells us about her motivation to participate, how she prepared, and what it's like to take part in the race. What fascinates you about the Tough Mudder Run and what was your motivation for taking part? The thing that fascinated me the most was the teamwork I saw the first time I looked at videos and pic- tures of the "battleground". I hadn't taken part in the competition before and I'm always open for new expe- riences that are out of the ordinary, not everyday life. It is similar to par- achuting, but much more exciting, because you are not alone and you have fun with each other. How did you train for the run? I train intensely, but I honestly have to say that I didn't follow the recom- mended program. I train whenever I feel like it and if my body wants it. How did you feel before, during and after? Like a winner! I have never been so dirty in my life! I threw my shoes away (they were old anyway). Before- hand, I didn't know what I was in for, but I was confident because I wasn't alone. I knew that I would make it to- gether with my team. But adrenalin was definitely a factor. Are there any other competitions that you would like to take part in? Yes, the half marathon on the 8th of April is already scheduled. I always participate alongside other runners in the Night Run, Airport Run and in the half marathon. A full marathon is a little bit too ambitious for me. Tough Mudder is a team-oriented 10-12 mile (18-20 km) obstacle course designed to test physical strength and mental grit. Tough Mudder puts camaraderie over finisher rankings and is not a race but a team challenge. We are for anyone who has ever followed their gut, tried to defy gravity, chosen "dare" over "truth", taken risks, sought thrills, or is generally awesome at life. www.toughmudder.de The Insider ON THE MOVE MAGAZINE #13 55

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The Insider MEININGER TEXT + PHOTOS JOHANNA KUPFER A few days before the trip, I got in contact with my colleague Michele from MEININGER Amsterdam who was going to accompany me to the UK. On the day, I caught a plane to Manchester Airport, where we met up and together caught the train to Preston and took a ride to PGL Winmarleigh Hall in north-east Lan- cashire. After we arrived safely, our rooms in the beautiful main building were shown to us. Then we got a pri- vate tour of the campus, where we were introduced to the staff whom we would get to know better over the next few days. During our stay, we gained insight into the compa- ny structure and were able to talk with several heads of department, such as finance, f&b, housekeeping and maintenance. Even the general manager took some time to explain the idea behind PGL to us, as well as finance and staff coordination. Our visit to PGL was definitely an inter- esting experience. Next stop was the NST headquarters in the Blackpool Industry District. In the MEININGER OS, where I work, we deal with NST groups quite of- ten, so I was excited to see how NST works and organises the book- 56 ON THE MOVE MAGAZINE #13 JOHANNA KUPFER Senior Receptionist ings. After a very warm welcome, we were shown around the entire headquarters and were introduced to the leaders of each department. Two of them had a sit down with us to discuss the pros and cons, and their opinions and experiences, re- garding the relationship between MEININGER and NST. Steve, Director of NST, took some time to give us a brief overview of the history, idea and work of NST, which I found very interesting. Later that day, we went back to different departments such as reservations, Studylink (NST partner) and music group reservation, where we gained great insights into their daily work. I am looking forward to talk to the group reservation department back in Berlin to see if there are some points we can work on to have an even better relationship with NST. Visiting the NST office was a really great and interesting experience. I gained a lot of background informa- tion which, from now on, will make it even easier to deal with the NST groups. All in all, the exchange is an enriching opportunity provided by MEININGER. And literally everyone I talked to was thrilled by MEININGER and their concept, which was amaz- ing to hear and showed me even more that MEININGER – we all – are doing a great job! "I'm Johanna Kupfer, Senior Receptionist at the MEININGER Hotel Berlin Mitte "Humboldthaus". Recently, I participated in the PGL ex-change programme in the UK. PGL Travel Ltd. provides school activ-ity courses and adventure holidays for children. NST is PGL's sister company, which provides educational tours for school groups. Dur-ing the exchange, I visited PGL and NST, both of which are sister companies of the MEININGER group."

The Insider 10 THINGS YOU DIDN´T KNOW ABOUT CHECK OUT More random facts at www.meininger-hotels.com/ blog/en 01 In 1983, the first mobile phones went on sale in the US for almost $4,000 each. 02 Mobile phones have 18 times more bacteria than toilet door handles. 03 Nomophobia is the fear of being without your mobile phone or losing your signal. 04 So many Facebook photos and videos are uploaded via mobile phones that it takes up 27% of upstream web traffic. 05 47% of millennials admitted in a survey that they sometimes use their smartphones to avoid people around them. 06 Between 2014 and 2016, around 175 people worldwide died and many more were injured while trying to take selfies. 07 99% of all mobile malware is targeted at Android users. 08 Nowadays, mobile phones have more computing power than the computers used for the Apollo 11 moon landing. 09 Scientists have developed a way of charging mobile phones using urine. 10 The average person unlocks his or her smartphone 110 times each day. WIN A TWO-NIGHT STAY IN A DOUBLE ROOM INCLUDING BREAKFAST AT THE MEININGER HOTEL OF YOUR CHOICE!* Just share a photo of your MEININGER moment on Instagram or our Facebook page with #mymeiningermoment. * Coupon valid for one year. Subject to availability and only available on request. Find the conditions of participation at: www.bit.ly/MEININGERmo 58 ON THE MOVE MAGAZINE #13 # MY MEININGER MOMENT